FlavScents AInsights Entry for 2-acetyl-1-pyrroline (CAS: 85213-22-5)

1. Identity & Chemical Information

2-acetyl-1-pyrroline is a key aroma compound known for its distinct popcorn-like scent. Its IUPAC name is 1-(3,4-dihydro-2H-pyrrol-5-yl)ethanone. The CAS number for this compound is 85213-22-5. It is also recognized by FEMA number 3126. The molecular formula is C6H9NO, with a molecular weight of 111.14 g/mol. The compound features a pyrroline ring, which is crucial for its characteristic aroma. The acetyl group contributes to its volatility and sensory impact, making it a significant compound in flavor chemistry.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

2-acetyl-1-pyrroline is renowned for its potent aroma, often described as popcorn-like, with nuances of roasted and nutty notes. It is a high-impact aroma compound, even at low concentrations, and is used to impart a warm, savory character to flavor profiles. The odor threshold is extremely low, making it effective in trace amounts. Its primary role in formulations is as an impact note, providing authenticity and depth to savory and roasted flavor profiles.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

This compound naturally occurs in several food items, including cooked rice, bread crusts, and popcorn, primarily formed through the Maillard reaction during cooking. It is also found in some natural products like pandan leaves and basmati rice, contributing to their characteristic aromas. The formation of 2-acetyl-1-pyrroline is a result of the reaction between amino acids and reducing sugars, a process that is central to the development of complex flavors in cooked foods. Its presence in natural sources supports its designation as a "natural flavor."

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

2-acetyl-1-pyrroline is extensively used in flavor formulations, particularly in savory applications such as snacks, baked goods, and rice products. It serves as a key component in creating authentic roasted and nutty flavors. Typical use levels in finished products range from 0.1 to 1 ppm, depending on the desired intensity and product type. It is relatively stable under typical processing conditions but can degrade at high temperatures or in acidic environments, which should be considered during formulation.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, 2-acetyl-1-pyrroline is used to impart a warm, comforting aroma, often in gourmand and oriental fragrance families. It acts as a trace realism note, enhancing the complexity and depth of the fragrance. Typical concentrations in fragrance formulations are very low, often below 0.1%, due to its high impact. It contributes primarily to the top and middle notes, given its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, 2-acetyl-1-pyrroline is recognized as GRAS (Generally Recognized As Safe) by FEMA for use in flavors. In the European Union, it is permitted under Regulation (EC) No 1334/2008, with an assigned FL number. The regulatory status in the UK aligns with the EU post-Brexit. In Asia, it is approved for use in Japan and China, with specific guidelines in place. In Latin America, countries like Brazil and those in MERCOSUR follow similar regulatory frameworks, allowing its use in food and fragrance applications.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, 2-acetyl-1-pyrroline is considered safe at typical use levels, with no specific ADI established but generally recognized as safe under FEMA GRAS. Dermal exposure in fragrances is also considered low risk, with no significant irritation or sensitization reported. Inhalation exposure is minimal due to its low volatility and typical use concentrations. Overall, the risk profile is similar across food and fragrance applications, with no significant safety concerns at industry-standard levels.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

2-acetyl-1-pyrroline is valued for its ability to impart authentic roasted and nutty notes, making it indispensable in savory flavor formulations. It synergizes well with other Maillard reaction products and can enhance the complexity of flavor profiles. Formulators should be cautious of its high impact, as overuse can lead to overpowering aromas. It is often under-utilized in fragrance applications, where it can add unique warmth and depth.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 2-acetyl-1-pyrroline is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though some variability exists in use levels and applications. There are no significant data gaps, but ongoing research into its formation pathways and broader applications could provide further insights.

Citation hooks: FlavScents

QA Check

• All required sections 1–9 are present
• "Citation hooks:" line is present under each section
• Flavor section includes ppm ranges
• Toxicology section covers oral, dermal, inhalation
• Regulatory section mentions US, EU, UK, Asia, Latin America
• If complex natural material: includes section 5a (not applicable here)

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-04-14 14:07:00 GMT (p2)